The Effects Of Functional Ingredients On Texture Properties Of Tofu Sausage With Transglutaminase Treatment

To improve the structure of the product, the reaction conditions of transglutamianse (TGase) were studied by crosslinking between tofu paste induced by transglutamianse in this paper. Further, to improve the texture features of tofu sausage induced by TGase, the effects of salt, soybean oil, food hydrocolloids (cassava starch, k-carrageenan, gelatin and sodium caseinate) on the texture properties of tofu sausage were discussed. The detailed findings were as follows:(1) With the increase of TGase addition and reaction time, the cooking loss (CL), the equilibrium water content (EWC), the content of frozen and non-frozen water (Wnf) of the product reduced significantly, and the hardness and chewiness of the product were increased remarkably. With the increase of reaction temperature, CL, SR, EWC, Wfro and Wnf of tofu sausage were decreased firstly and then increased, the hardness and chewiness were increased firstly and lowered secondly. The optimum levels of TGase addition, reaction temperature and time were9U/g (soy protein),50℃and20min respectively.(2) The texture characteristics of tofu sausage were improved by salt. CL, SR, EWC, Wfro and Wnf of the sausage were reduced significantly as the increase of salt level, whereas, the hardness and chewiness increased.(3) The texture characteristics of the restructured tofu sausage were improved by soybean oil. CL, SR, EWC, Wfro and Wnf of the sausage were reduced significantly as the increase of soybean oil level, whereas, the hardness and chewiness increased.(4) The texture characteristics of the restructured tofu sausage were improved by food hydrocolloids (cassava starch, k-carrageenan, gelatin and sodium caseinate). With the increase of food hydrocolloids, CL, SR, EWC, Wfro and Wnf of the sausage were reduced significantly, but the hardness and chewiness increased significantly.